Marinate the currants in the vinegar for 30 min. Then drain, reserving the vinegar. Toss the currants with the couscous and set aside.

In a medium-sized bowl, stir together the reserved vinegar, lime juice, cumin, sugar, ginger, garlic, red pepper flakes, cilantro, and minced mint. Whisk in the oil and add the salt. Taste the dressing and adjust the seasonings, if necessary.

Keeping the carrots, zucchini, and cabbage in separate bowls, spoon some of this dressing over each vegetable. Toss and let the vegetables rest in the dressing for 10 min.

To assemble the salad, place the couscous in the center of a large platter. Place two small mounds of carrots opposite each other outside the couscous. Repeat this step with both the zucchini and the oranges. Place the cabbage in two rings, one around the outer rim of the platter and one around the couscous. Spoon the remaining dressing over the salad, garnish with the mint sprigs, and scatter the sesame seeds on top. Serve immediately.